'ale' on Serious Eats

We have reached the end of May, and with it, the last dish of Marmaggedon. This recipe celebrates Marmite's salty, savory intensity, in the form of ale-stewed beef wrapped in flakey pastry. It makes for a hearty, filling dinner but could just as easily go along on a picnic as a chilled dish, instead. More

We have reached the end of May, and with it, the last dish of Marmaggedon. This recipe celebrates Marmite's salty, savory flavor in the form of ale-stewed beef wrapped in flakey pastry. It makes a hearty, filling dinner but could just as easily go along on a picnic as a chilled dish, instead. More

When thinking about the recipe, I wanted to highlight its pub ties and decided to serve it atop a robust porter ale waffle rather than the classic toast. These waffles are generous with butter, giving them an incomparable crunch. Under the cover of thick, swarthy broiled and bubbling sauce lie pieces of smoky bacon. To balance the richness, I've slipped in thick slices of sweet tomatoes and bright sautéed scallions. More

The problem with most cheese soups is they seem more like a cheese dip than something you're supposed to eat with a spoon. I'm not sure if the issue is too much cheese or cream, but I wanted to make something that had the flavors of some spectacular real English cheddar, without feeling like I was snarfing down a pot of fondue. This recipe from Gourmet manages to balance the funky kick of a great cheese with a truly flavorful broth. More

Though dark in color, English porters aren't very high in alcohol. They have a hint of coffee-like bitterness from black, chocolate, or smoked brown malted barley, but not as much big roasted flavor as most stouts. A good porter is creamy and drinkable—if you think you don't like dark beers, you should give porters a chance. More

'Tis the season for warming beers—for velvety barrel-aged stouts and serious brews from Belgium. Over the last few weeks, we've also been sampling winter warmers and other winter seasonals: beers released specifically for Christmas and for sipping over the cold months ahead. More

Shane Welch founded Sixpoint Craft Ales in 2004 and has been brewing some of our favorite beers ever since. We chatted with Welch about his sources of inspiration, the beers he loves, his place in the craft brewing scene, and the ups and downs of running a small brewery in New York City. More

Once a year when hops are ready to be pulled from the vine, some brewers celebrate the season by heading out to local farms to harvest hops fresh. Once gathered, the hops need to be added to the brewing kettle as quickly as possible—the delicate flowers spoil rapidly, especially if exposed to heat. More